Schick Hotels & Restaurants

Schick Hotels & Restaurants Vienna and Labonca Biohof - For the Future

In the Name of Animal Welfare, Sustainability and Good Taste

For the Schick Hotels & Restaurants Vienna, social engagement and the sustainable use of nature and the existing resources have always been very important. In the three Schick Restaurants - Restaurant Stefanie, Restaurant Wiener Wirtschaft and the awarded Gourmet Restaurant Das Schick - the focus is on regional and seasonal products, preferably organic and of the highest quality, to prepare the traditional Viennese and creative Austrian-Spanish specialties and culinary delights with which the teams indulge their guests. - The new cooperation with Labonca Biohof organic farm is another step in this direction.

Labonca Sonnenschweine - free-range pigs
Sonnenschweine - feeling well at Labonca Biohof
The Labonca Biohof and the Project “Mein Sonnenschwein” (My Sun Pig)

“Labonca” is the old Slavic name for Lafnitz and means something like “The white shining”. Lafnitz river provides the so-called “Sonnenschwein” (Sun Pig = free-range pig) with a natural home and the organic farm in Burgau, in the middle of the Lafnitz valley, gives it its name.

The specially bred Labonca Sonnenschweine spend their entire lives as they should, out in the open on an extensive free-range farm (250,000 m² grazing area). “The Labonca animals are allowed to live out their natural needs, grow up and feel truly happy,” explains organic farmer Norbert Hackl. Galloping, wallowing, nesting and rooting - that makes the animals happy.

Labonca Sonnenschweine - free-range pigs
Happy Sonnenschweine - sun pigs (c) Labonca Biohof GmbH

On top of that: Before the animals that have been reserved for the partner companies are slaughtered, they are allowed to spend time on the 8,000 m² slaughterhouse pasture. There, they are given several days to explore the environment, so that they can live out their basic needs and feel good. In addition to the feeding grounds, drinking troughs and sleep shelters, the pasture also includes a 250 m² house with an integrated processing building, the slaughterhouse. This house contains the technology, the cold rooms and the adjacent processing rooms. The animals are stunned at the feeding grounds where they are fed daily. This is directly adjacent to the house, so the animals are spared a long transport route and remain completely stress-free and without fear, which naturally affects the quality of the meat.

Labonca Biohof
The Schick chefs & Co. at Labonca Biohof
Indulgence with a Clear Conscience

The idea of sustainability and the use of all resources are an important factor for the Schick Hotels & Restaurants in this cooperation. The entire pig is processed and every piece is used. The restaurant teams offer the finest dishes from Labonca Sonnenschwein on their menus and treat their guests to culinary delights – premium quality is guaranteed.

In addition, ham, salami and more from the “Labonca” Sonnenschwein will add even more quality and flavor to the breakfast buffet in the restaurant Das Schick, located on the 12th floor of the Hotel Am Parkring. For a breakfast, in the truest sense of the word, at the highest level!

Reserve your table and then – look and see!

(Background photo (c) Copyright Labonca Biohof GmbH)


Erzherzog Rainer
Am Parkring
City Central
Das Schick
Wiener Wirtschaft